Duck Breast and Foie Gras Wrap

Difficulty :
Preparation :
20 min
Baking :
5 min
Type of recipe :


10 tortillas, 20cm diameter
500g caramelised onions with mandarine orange and Raz el Hanout
350g of smoked duck breast julienne
450g of diced foie gras
200g of rocket salad
5 soft apricots
1 vinegar cream


Rehydrate the apricots for half an hour in hot water, then cut them in 4

Let the tortillas cool down, brush with caramelised onions, sprinkle with duck breast, then the cubes of foie gras and finish with the rocket

Roll up tight in cling film, keep in the fridge

Slice with the cling film, pierce

Remove the cling film, serve with a drop of vinegar on the salad

Decorate with a quarter of an apricot

The foie gras terrine used in this recipe was produced from: "Sarrade deveined frozen halal extra raw duck foie gras"

Smoked magret julienne used in this recipe was produced from: "Sarrade frozen halal whole smoked duck magret"

Find all of our duck meat recipes

Enjoy your meal